French: Chef Tony Maws has been showered with accolades since opening his doors. Each night, Maws & crew create an ever changing a la carte menu that includes dishes like spice-bread-crusted wild boar chops and whole-roasted Vermont squab. The wine list, too, is sure to impress thanks to an emphasis on vineyards that tend to be overlooked by the more mainstream eateries. Craigie on Main is a hard reservation to score at the last minute because along with new diners, Craigie has a loyal following of repeat customers who return time and time again not for their favorites (because Maws literally creates the menu daily based on the best ingredients he has found) but for what they may find and love that night.
Farm to Table: Craigie on Main, takes a refined-rustic approach to French-inspired cuisine. Menus change daily based on what is the best of the fresh, in season and local offerings. Menus are then created and are offered three ways, as a set eight course tasting, a three course prix fixe, and la carte. Diners rave about the eight course chef's tasting, where the chef relinquishes you from having a choice and takes the lead in what orders will arrive on your plate. For those who prefer to make a decision as to what arrives, the three course prix fixe is perfect. A lengthy list of options are on the menu in the appetizer, entree and dessert category and no matter what you choose, you cannot choose wrong. The setting is simple, as it would be in a French Bistro, and the service spectacular. Many locals enjoy a bar seat and the bar menu, so much so that Criagie on Main has incorporated the bar menu into the appetizer section of their regular menu.